etteluap70PC
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Cutting Expenses for High-Volume Show Businesses
Click For Summary
Discussion Overview
This thread explores various strategies for reducing expenses associated with running a high-volume show business. Participants share their personal experiences and suggestions for saving on supplies like labels, ink, and printing costs.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant, identifying as a consultant, mentions the increase in expenses due to a rise in the number of shows and seeks ideas for savings.
- Another participant shares their experience of printing in draft mode to save ink and suggests using discount programs at office supply stores.
- Several users mention using bulk purchasing options from stores like Sam's Club or Costco for supplies.
- One participant discusses switching to black and white printing for order forms to cut costs.
- Another participant highlights the benefit of using free resources from Pampered Chef, such as the Show Planner.
- One consultant shares their practice of having hosts provide ingredients for shows to reduce personal expenses.
- Another participant mentions using a laser printer for lower printing costs per sheet.
- Several participants discuss the advantages of using Office Depot for printing and the savings associated with their services.
- One participant shares their positive experience with Vista Print for ordering pre-printed labels at a low cost.
Areas of Agreement / Disagreement
Views differ on the best methods for cutting expenses, with no clear consensus emerging on a single approach. Participants share a variety of personal experiences and suggestions.
Contextual Notes
The discussion reflects the experiences of consultants who have increased their show volume and are looking for ways to manage the associated costs effectively.
Who May Find This Useful
This thread may be of interest to Pampered Chef consultants seeking to optimize their expenses related to high-volume show businesses.
quiverfull7
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Gina M
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ChefBeckyD
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Okay - I have a couple questions about refills.
Do they really work as well? I guess I've fallen for the info with my printer that says to only use HP cartridges, and not to use refills, because they could ruin my printer....is this a possibility - or is it HP's way of making sure I buy only the branded cartridges?
And - do refills last as long as the original cartridge?
Do they really work as well? I guess I've fallen for the info with my printer that says to only use HP cartridges, and not to use refills, because they could ruin my printer....is this a possibility - or is it HP's way of making sure I buy only the branded cartridges?
And - do refills last as long as the original cartridge?
quiverfull7
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- 3,142
Okay... for those of you who have posted that you are using a generic OOF... I'm VERY interested... do you feel that not having the monthly specials listed on it has impacted sales on those outside orders at all? I would LOVE to not have to pull out unused OOF's from my host packets and waste those copies so I am eager to hear if you think it has any impact to have them specifically for each month... I'm guessing not since you are doing it that way but I'd love to hear specifics. TIA
ChefBeckyD
Gold Member
- 20,320
quiverfull7 said:
Diane - I give a guest special flyer to my host, and then I coach her to tell people about the guest special. That works well! When I am talking to my host in host coaching calls, I will ask about outside orders, and if any are close to the $60 mark - I encourage her to let those people know again how close they are.
I love being able to make up a ton of host packets at one time, and not having to re-do them every month. Plus, if a host has to reschedule from one month to the next, it doesn't involve a ton of extra paper!
quiverfull7
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- 3,142
pjpamchef
Silver Member
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Frequently Asked Questions
What are some effective ways to reduce supply costs for high-volume Pampered Chef shows?
To reduce supply costs, consider buying in bulk to take advantage of discounts, utilizing digital resources for marketing materials instead of printed ones, and repurposing leftover supplies from previous shows. Additionally, collaborating with other consultants for shared resources can help lower individual expenses.
How can I minimize travel expenses when hosting Pampered Chef shows?
Minimize travel expenses by scheduling multiple shows in the same area on the same day, carpooling with other consultants, or offering virtual shows to eliminate travel altogether. Additionally, consider using local venues that do not require extensive travel.
What strategies can I implement to cut down on food costs during cooking demonstrations?
To cut down on food costs, plan your menu around seasonal ingredients that are more affordable, use smaller portions for tastings, and ask guests to contribute ingredients for the show. You can also focus on recipes that require fewer or less expensive ingredients.
How can I effectively manage my inventory to avoid excess costs?
To manage inventory effectively, keep track of your sales trends to understand which products are in demand, avoid overstocking by ordering only what you need for upcoming shows, and consider offering pre-orders to gauge interest before purchasing large quantities.
What are some tips for reducing marketing expenses for my Pampered Chef business?
Reduce marketing expenses by leveraging social media platforms for free promotion, creating engaging content that can be shared organically, and utilizing email marketing to reach your customer base without high costs. Networking with other consultants can also provide opportunities for cross-promotion at no additional expense.
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